Mi Puerto Mexican Restaurant, 1321 North Main Street, Marion, VA 24354 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) - refried beans, white cheesey sauce and guacamole.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours (policy using time as a control), through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled @POTENTIALLY HAZ FOOD@ is not being adequately cooled to prevent the growth of harmful bacteria - guacamole.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (corrected on site)
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria - refried beans and white cheesey sauce.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork and diced ham cold holding at improper temperatures in True sandwich refrigeration in front cooking area.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@, preparation areas, and utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@, preparation areas, and utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
|
11/20/2015 | Routine | |
Serviceman adjusted the unit and temperature of refrigerations are lowering.
No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to cool potentially hazardous food (PHF) - refried beans.
Correction: Ensure employees are using proper methods to cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. 135 degrees to 70 degrees within 2 hours and 4 more hours down to 41 degrees or below.
- Critical: Cooling* (corrected on site)
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria - refried beans.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Serviceman called to adjust units.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues - surfaces are not being properly cleaned and sanitized.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces - wash, rinse and sanitize.
|
12/01/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/09/2013 | Risk Factor | |
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